通常论及鲁菜,单知其为胶东莱(又称“烟台菜”、“福山菜”)与济南菜(又称“历下菜”)的合璧,进一步说明胶东地近大海,以烹调海鲜为特色,济南地当平陆,济南菜因此以陆产、河产、湖产为原料。不少人注意到了鲁菜在整个北方地区特别是在京津一带的普遍与影响深远。但是,人们往往忽视了极重要的一点,这就是:起源于山东的鲁莱,所以能这样的大普及,有影响,以至无论宣扬 Commonly referred to Shandong cuisine, it is known that it is a combination of Jiaodonglai (also known as “Yantai” and “Fukuyama”) and Jinan (also known as “Lixia Cuisine”), which further explains that Jiaodong is near the sea to cook seafood As a feature, when Jinan Pingluo, Jinan dish so land, rivers and lakes as raw materials. Many people noticed the widespread and far-reaching impact of Shandong cuisine in the entire northern region, especially in Beijing and Tianjin. However, people often neglect the most important point, that is: originated in Shandong’s Lulai, so can be such a universal, influential,